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Comparison of Antioxidants: The Limited Correlation between Various Assays of Antioxidant Activity

dc.contributor.authorSoszyński, Mirosław
dc.contributor.authorNaparło, Katarzyna
dc.contributor.authorBartosz, Grzegorz
dc.contributor.authorSadowska-Bartosz, Izabela
dc.date.accessioned2021-10-04T14:43:05Z
dc.date.available2021-10-04T14:43:05Z
dc.date.issued2020
dc.identifier.urihttp://hdl.handle.net/11089/39320
dc.description.abstractThe inhibitory effects a range of synthetic and natural antioxidants on lipid peroxidation of egg yolk and erythrocyte membranes induced by a free radical generator 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) was compared, with significant differences being found between both systems. When the protection by selected antioxidants against the effects of AAPH on erythrocytes (hemolysis, oxidation of hemoglobin and glutathione (GSH) and generation of reactive oxygen species (ROS)) was studied, most antioxidants were protective, but in some tests (oxidation of hemoglobin and GSH) some acted as prooxidants, inducing oxidation in the absence of AAPH and enhancing the AAPH-induced oxidation. These results demonstrate a diversified action of antioxidants in different systems and point to a need for careful extrapolation of any conclusions drawn from one parameter or experimental system to another.pl_PL
dc.description.sponsorshipThis study was performed within the project of the Minister of Science and Higher Education “Regional Initiative of Excellence”, Project No. 026/RID/2018/19.pl_PL
dc.language.isoenpl_PL
dc.publisherMDPIpl_PL
dc.relation.ispartofseriesMolecules;25(14)
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectantioxidantpl_PL
dc.subjectlipid peroxidationpl_PL
dc.subjectAAPHpl_PL
dc.subjecthemolysispl_PL
dc.subjectglutathionepl_PL
dc.subjectreactive oxygen speciespl_PL
dc.subjecthemoglobinpl_PL
dc.titleComparison of Antioxidants: The Limited Correlation between Various Assays of Antioxidant Activitypl_PL
dc.typeArticlepl_PL
dc.page.number14pl_PL
dc.contributor.authorAffiliationDepartment of Molecular Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 90-236 Lodz, Polandpl_PL
dc.contributor.authorAffiliationDepartment of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Polandpl_PL
dc.contributor.authorAffiliationDepartment of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Polandpl_PL
dc.contributor.authorAffiliationDepartment of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, 35-601 Rzeszow, Polandpl_PL
dc.identifier.eissn1420-3049
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dc.contributor.authorEmailmiroslaw.soszynski@biol.uni.lodz.plpl_PL
dc.contributor.authorEmailkatarzyna.naparlo@gmail.compl_PL
dc.contributor.authorEmailgbartosz@ur.edu.plpl_PL
dc.contributor.authorEmailsadowska@ur.edu.plpl_PL
dc.identifier.doi10.3390/molecules25143244
dc.relation.volume3244pl_PL
dc.disciplinenauki biologicznepl_PL


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